Veal and Mushrooms

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1/4 pound (1 stick) unsalted butter

1 large Bermuda onion, chopped (about 2 cups chopped)

2 tablespoons chopped garlic

2 pounds boneless veal shoulder, cut into 1-inch cubes

1 cup all-purpose flour

1 quart sliced mushrooms

1/4 cup chopped fresh parsley leaves

3 cups crushed plum tomatoes (recommended: San Marzano)

1 pint chicken stock or broth

Salt

Black pepper